Grilled Oysters with Jalapeno Butter Sauce

There's not too much to grilling oysters, and thank God for that. I like to leave the high maintenance stuff to other people (!!!) Anyway, preheat the grill to medium/medium high. Basically, get the grill hot. Throw your oysters on and shut the lid, grill the oysters until they pop open. As the first ones open up, I put them on the top basket/bread area of the grill so they stay warm but don't stay on the direct heat.

Jalapeno Butter Sauce
1/2 cup white wine
1/3 cup butter
6 cloves garlic
1-2minced jalapenos, depending on how heatness desired
sea salt/pepper

Suate the onions in the butter. Add the wine and simmer for 7-10 minutes, letting some of the liquid reduce down. Add the jalapenos and garlic, simmer a little longer...

Pour sauce on top of the opened oysters. Enjoy!!

Mediterranean Sammies

Well, it's that time of year folks! It's S-U-M-M-E-R and that means outdoor picnics, barbecues, camping and pool parties. If you have a boat, that means you're doing any of latter, except substitute saltwater for the pool.

This is a light yet SUPREMELY SATISFYING sandwich, while also being good for you and a nice alternative to your traditional ham and cheese (BORING!).

Ingredients:
Focaccia Bread, ciabatta or french bread/baquettes (enough for 4 sandwiches)
1 jar (13-15oz) of roasted red peppers
1 small container of goat cheese
1 jar olive tapenade
3+ cups of arugula (I LOVE THIS STUFF!)
handful fresh basil

Directions:
Slice the bread lengthwise in halves. Spread olive tapenade on both sides generously. Next, spread the goat cheese liberally on top of the bread, on top of the tapenade. Drain the jar of roasted red peppers and cut them lengthwise into manageable pieces to fit on the sandwich. Layer the peppers and then add fresh arugula, basil, and large amounts of freshly ground pepper.

Additions for the omnivore:
This sandwich is also great with the addition of Italian sausage, capicola or salami, or Aidells sausage (these are great added to anything! )

Grilled Rum Berry Cobbler

There is really nothing you can't make on the grill, even dessert. That is why grilling is not just for meat anymore! What is great about grilling is that you can literally make your appetizer, entree, sides and dessert all at the same time. You can use a variation of direct vs. indirect heat and accomplish the entire dinner in one step. This takes out the running back and forth from the grill back to the kitchen out of the equation. This also eliminates the probability of burning something while you make that dash back into the kitchen.

So eat, drink, and be merry by the grill and enjoy this easy cobbler recipe!! Plus, anything with RUM as an ingredient is always Mucho mejor!!

Ingredients:

2-3 cups fresh berries (blueberries, blackberries, - I used half cherries- yum!)
1-2 tblsp white rum
2 teaspoons rum
1-2 teaspoons vanilla
1-1.5 cups white sugar or splenda (depending on how sweet the fruit is and how sweet you like your cobbler)
1 tsp balsamic vinegar (balsamic helps draw out the juice and sugar of the fruit)
1 tsp cinnamon
2-3 tblsp butter
** mint or basil (optional)

Topping:
1 1/2 cups bisquick
1/2-3/4 c. cup milk
1/8 cup brown sugar
1 tsp vanilla
1 tsp cinnamon

Mix the berries, white sugar, rum and balsamic vinegar together (and mint or basil if adding) and let the mixture sit for 10 minutes or longer while you assemble the topping.

Mix the bisquick, milk, vanilla, brown sugar, and cinnamon together.

Now, pour the berry mixture into either a disposable aluminum baking pan (8"X8") or use a cast iron skillet that can go on the grill. Cut the butter into little pieces and spread on top. Pour the bisquick mixture on top, it will cover 75% of the berries.

Get the grill hot- around 300 degrees (usually, you have grilled something else at this point and the grill is already hot from that). Now, keep the grill at medium to medium low and put the cobbler on indirect heat. This means that you may have grilled something else, the grill is already heated up, and you leave one burner on and put the cobbler near the burner or hot charcoals, but not directly on top.

Cook uncovered for 30 minutes, give or take, until the fruit is bubbly and the topping is golden brown.

Service with vanilla ice cream of course! You will have seconds!!